Sicilian meatballs are a delightful alternative to traditional meatballs. Raisins and pignoli nuts are combined with ground chuck, Pecorino Romano cheese, garlic, parsley, and breadcrumbs and cooked in a tomato sauce until tender. These meatballs are perfect served alongside pasta and sauteed greens, and freeze well so they can definitely be made ahead!
While I love traditional meatballs, every now and then I want something a little bit different.
These Sicilian-style meatballs are perfect for when I want to change up my meatball game.
The addition of Sicilian-inspired ingredients, like raisins (or currants) and pine nuts, give these meatballs the perfect sweetness and texture.
What do Sicilian meatballs taste like?
The first time I served these to my family they all agreed on one thing – that the flavor reminded them of braciole.
While I love braciole and make them frequently for Sunday dinner, they do involve a bit of work.
These Sicilian meatballs combine the great flavors of raisins and pignoli that I also use in braciole, but are a bit simpler to make.
I like to cook these meatballs in a tomato sauce after they’ve been fried. This allows them to absorb additional flavor from the tomato sauce.
I’ll typically serve these with a side of pasta, and almost always with a green, like broccoli rabe or spinach.
One of my other favorite Sicilian-style sides that would pair well with Sicilian meatballs is orange and fennel salad. Perfect if you’re looking to add additional Sicilian flavor!
How to make it
Each number corresponds to the numbered written steps below.
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- Begin by soaking 1 1/2 cups of fresh breadcrumbs in water or milk, then squeeze out the excess. Add those breadcrumbs along with 2 pounds of ground chuck, 2 eggs, 1/4 cup minced Italian parsley, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 cup grated Pecorino Romano, 1/4 cup pine nuts, 1/2 cup soaked and drained raisins, and 2 cloves of grated garlic. Mix together well, but try not to overmix. Note: If using store-bought breadcrumbs add them into the bowl first then pour a 1/4 cup of milk or enough to wet and let soak for 5 minutes before mixing in other ingredients.
- Dip hands into a bowl of water, then grab a golf ball size worth of mix and roll a meatball. Repeat the process of dipping hands in the water and rolling for a mess-free meatball rolling experience. Note: Placing the rolled meatballs onto a parchment paper lined baking sheet works well to prevent any sticking.
- In a large heavy pan (cast iron works great) heat 1″ high of olive oil or vegetable oil to 350-370f. Once the oil reaches frying temperature begin frying the meatballs. Turn the meatballs every couple of minutes to ensure that all sides get equally browned.
- Place the fried meatballs on a paper towel lined dish or onto a wire rack to drain. Work in batches and do not crowd the pan when frying the meatballs.
- Once all the meatballs have been fried heat a large pot or high walled pan with 6 cups or more of marinara sauce and add the meatballs in. Bring to a simmer.
- Once the Sicilian-style meatballs are tender and hot throughout (about 20-30 minutes) turn off the heat and serve. Serve with Italian bread, grated Pecorino, or pasta for a full meal.
Tips for Sicilian style meatballs
- My number one tip for making great meatballs of any kind, is to make sure you have a bowl of water to dip your hands when rolling the balls. The water helps to prevent sticking and ensures a better rolling experience for you.
- Another tip is to use your best judgment with respect to the meatball mix. Depending on the type of breadcrumbs you use, you may need more or less breadcrumbs than stated in the recipe. If the mix is too wet, add a bit more breadcrumbs to thicken the mix. The meatballs should hold their shape after being rolled and placed onto the parchment paper.
Variations on Sicilian meatballs
If you’d like to up the Sicilian flavor on these meatballs, you may want to consider adding a few additional ingredients.
I love using mint when I’m making Sicilian inspired food, like roasted eggplant. Fresh mint would be an excellent addition!
I also love using ricotta salata or caciocavallo cheese when I can get my hands on it.
Ricotta salata is a hard cheese that is known for being used in Pasta alla Norma, one of the most widely known Sicilian pasta dishes. Consider grating ricotta salata or caciocavallo in place of the Pecorino Romano.
More meatball recipes
We’ve got your meatball recipe needs covered! Here are our favorites!
- Spaghetti and meatballs – with ultra-tender ricotta meatballs.
- Mushroom meatballs – This meatless version uses portobello mushrooms for an earthy flavor and meaty texture.
- French onion meatballs – Beef meatballs simmered in a caramelized onion sauce topped with melted cheese.
- Italian sausage meatballs – Italian sausage is used in place of chopped meat for outstanding flavor!
- Authentic Italian-American meatballs – The classic and traditional Italian meatball and Sunday sauce recipe.
- Meatball parmigiana hero – Tender meatballs with melted mozzarella and Parmigiano Reggiano on Italian hero rolls.
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Sicilian Meatballs
Ingredients
Meatball mix ingredients
- 2 pounds ground chuck
- 2 large eggs beaten
- 1/4 cup parsley minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups fresh breadcrumbs soaked in milk or water and squeezed out
- 1 cup Pecorino Romano
- 1/2 cup currants or raisins soaked in water then squeezed out
- 1/4 cup pine nuts
- 2 cloves garlic grated
Remaining ingredients
- 1 cup dry breadcrumbs see notes below
- 6 cups tomato sauce see notes below
- 1 1/2 cups olive oil or vegetable oil
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Instructions
- Add the meat to a very large bowl and sprinkle with the salt and pepper. Next add all of the remaining meatball mix ingredients.
- Gently mix and distribute together the ingredients but try not to overmix.
- Set up a bowl of water for rolling the meatballs. Dip hands in water and grab enough of the meatball mix to make a golf ball sized meatball. Roll with palms to form the meatballs then place on a parchment paper lined baking sheet. Repeat the process of dipping hands in water and rolling until all of the meatballs have been formed.
- Heat a large cast iron or stainless steel pan with olive oil to 350-370f. Fry meatballs until brown on all sides (about 10 minutes total). Work in batches and don't overload the pan. Place finished meatballs on a paper towel lined plate or onto a wire rack.
- Heat marinara sauce in a large pot to a gentle simmer. Cook the meatballs in the sauce for 20-30 minutes or until hot in the middle and tender. Serve with more sauce, Italian bread, and grated Pecorino Romano. Enjoy!
Notes
- If the meatball mix is too wet add a bit of the extra reserved dry breadcrumbs to thicken the mix. The meatballs should hold their shape after being rolled and placed on the parchment paper lined baking sheet.
- If using store-bought breadcrumbs add a 1/4 cup of milk into the mix to help rehydrate the breadcrumbs.
- Use this Sunday sauce or marinara sauce recipe. Or make your own!
- Leftovers can be saved for up to 3 days or frozen for 3 months. Reheat in sauce over moderate heat on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Every recipe you put out there and I have tried has turned out great! I love that you explain everything so well. You also include options for ingredients you have on hand. Kudos to you! My husband is Italian and he loves all your recipes. When are you going to come out with a cookbook so everything is easily at our fingertips when making your delicious meals?
Hi Karin, we’re so happy you’re enjoying the recipes! Our first cookbook will be out late summer/early fall this year. We’ll be sure to announce here on our website, on social media, and via email once we have more information.
All recipes are great 🙏👏👏👏
We’re so happy you’re enjoying the recipes!
My family is from the Naples region and I am the youngest of six and the only one to be born here in the US (the Bronx/Westchester) growing up everything was home made! my mom made them the same way with the pignolis and raisins, (ha, I never knew they were Sicilian style:), but cant have them any other way…
I remember my friends growing up commenting, Ugg.. your mom puts raisins in your meatballs, I used to respond.. you put pineapple on ham (sometime pizza, yikes) and applesauce on porkchops.. so what are you talk’n about.. 🙂
Thank you for the trip down memory lane with this one….
Kind Regards
Hi Jerry, we’re so happy this recipe resonated with you! Thanks so much for the comment!
These look amazing. Would it be possible to cook these in the oven, say at 425 degrees, before adding them to the sauce. Or is frying a crucial component. Thanks so much for sharing these recipes, tips and tricks
Hi Pam, you can bake or fry them, either is fine!
This is the same basic recipe my family always used minus the exact measurements as we are all “by eye” cooks.
Except, as far back as I’ve been able to trace my Italian ancestral lines without taking a trip or two to Italy & thanks to the 1754 catasto, is the early 1700’s. And back to the early 1700’s, my Italian ancestors were all from the small comune of Itri in the Province of Latina in the Lazio Region.
I always thought this was an Itrani style of meatball but now I’m intrigued to try & discover how a Sicilian style meatball managed to migrate to an Italian family that had for generations always lived in the same small comune of Itri .
Itri is located on the Appian Way. I wonder if this style of meatball may have come to Itri generations ago with travelers passing along the Appian Way.
Hi Linda
Ha, and here I thought the meatball recipe with pignolis and raisins was from the Campania Region, Who Knew 🙂
Jerry
All your recipes are great, I appreciate you posting them!
Hi Helena, we’re so happy you’re enjoying the recipes and thanks for the comment!
Love your recipes and I look forward to video’s too. I have a quick question, my husband not the biggest fan of raisens but I made the bracciole recipe and he actually said he liked it a lot. Can I substitute golden raisins for the regular ones on the meatballs or the bracciole for that matter. I am thinking they may be a tad sweeter and softer texture? Appreciate your opinion. Thank you again for all the fabulous recipes.
Hi Licia, you can absolutely use golden raisins for this one as well as braciole, caponata, etc. Hope you enjoy!
Hi. Recipe looks great! What bread do you recommend soaking in milk??
White bread or Italian bread? It doesn’t specify what’s best. Thank you
Hi Melissa, you can use white bread or Italian bread. Either will work.
Exactly like my Aunty Lena and Aunty Tommy showed me! But now, I have some exact proportions. Thank you! Delicious!
Hi Gabby, we’re so happy you enjoyed the Sicilian meatballs and really appreciate the comment!
My Sicilian father added cinnamon to his meatball mixture. It took us years to discover his “secret” ingredient.
The flavor of these is *chef’s kiss* amazinggg.
Mine didn’t hold together though but I have this problem a lot with my meatballs so it’s probably my lack of rolling skills.
Thank you for the recipe!!
Hi Robin, I’m so happy you enjoyed the recipe and really appreciate the comment!
I’m a Calabrian meatball purist, but these are a delicious change. I’m going to try them a bit smaller as a buffet item, held warm in a crockpot. Love your videos, discussions, family, and of course, the food. We are Chicago rooted, not NJ, but we cook the same. Your cooking is my home cooking too! ❤ Have you a tripe recipe up your sleeve? My Mom made it with potatoes in thick Marinara. Also hear Pepper Pot soup is coming back. We added sausage, tomatoes to ours.
Hi Terry, thanks for the comment and so happy you liked this recipe. I don’t have a tripe recipe yet, although at some point I will likely have one. I appreciate you following along and liking the recipes and videos!
How long have you been cooking and where did your love for cooking come from?
Hi Terry, thanks for your comment. I’ve been cooking since I was a kid alongside my grandma and was always just drawn to cooking from early on.
My husband’s Mom taught me how to make these many years ago. We love them, and I’m so happy that you are sharing the recipe so that others can enjoy these delicious meatballs!
Thanks for the comment, Joyce, and happy you like the recipe!
My grandma used to make these! It was a special treat for my grandfather. She would make traditional meatballs, then make a few “special, extra large” ones, cooking them all together in the gravy. Hers special meatballs were so large, you had to share them! I’m definitely going to try to make them. Thanks!
Thanks for the comment, Lucy, and hope you enjoy them!
Thanks for bringing me back to my Grandmas house in Brooklyn in the 1950s she lived near St. Patrick’s Church on 92street , we lived on 61 street in Brooklyn .Fun times & family memories of her dishes .
Hi Linda, so happy this recipe stirred up some memories for you and appreciate the comment!
Love watching You cooking all that good mouthwatering Italian recipes.
Hi Brigitte, thanks so much for the comment and happy to hear you’re enjoying the recipes!
Hi Jim
I love your recipes. Can you please create a search feature to find specific favorites of ours?
Thanks
Hi Ron, thanks for the comment and so happy you’re enjoying the recipes. There is a search bar on the website that allows you to search for a specific recipe. If you’re looking to create your own list of favorites, I don’t have that functionality on my site but you could always bookmark the page/add the page to your browser’s favorites.
Hi Jim,
Love your recipes and watching for your emails to see what I may cook next. I have a question, this recipe is awesome and I can make as it is but do you have an opinion about golden raisins instead of regular raisins? I like the sweetness of the golden ones but wonder if it will make the meatballs too sweet? Appreciate your response to my question.
Hi Licia, thanks for the comment! I don’t really have an opinion on golden vs. dark raisins. Golden raisins tend to be a little chewier, while dark raisins are drier. The main difference is the way in which they’re dried (dehydrator vs. sundried). I like both and don’t think using golden raisins will impact the sweetness since both have similar sugar content. Hope that helps!
I made 100 of these for a church gathering of 25 people. Snow hit our area on the day of the gathering and only 6 people attended. Not a meatball was left. Need I say more? Thank you. I wish you great success in your career.
Hi Robert, I’m so happy the meatballs were a success and they were all eaten in spite of the snow! Thanks so much for the comment, I appreciate it!
Love these. Can’t wait to try!